How to Cook Lump Crab Meat Perfectly Every Time

These crab cakes are a Maryland classic. They are made with fresh lump crab meat and just enough filler to hold it all together.

Chesapeake blue crabs and crab cakes are so good that they’re almost religious in Maryland. My family is a dedicated devotee. Our favorite crab shacks are all along the Eastern shore and in the area. Every summer, we go to all of them to enjoy the view of the bay and the sand between our toes.

I’d never attempt making steamed blue crabs at home. Big steamers with live crabs? Eww! But I often make crab cakes, which taste just as good and are easier to make (and eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.

Cooking lump crab meat may seem intimidating, but it’s actually quite simple with just a few tips and tricks. When done right lump crab meat makes for an impressive, delicious meal or appetizer. In this article we’ll walk through everything you need to know to cook lump crab meat perfectly every time.

What is Lump Crab Meat?

Lump crab meat refers to the large intact pieces of white crab meat from the body and claws of the crab. It is considered the highest grade of crab meat available. Lump crab has a delicate sweet flavor and fibrous, flaky texture that makes it ideal for dishes where the crab is a starring ingredient.

Lump crab meat is versatille and can be used in a variety of recipes from crab cakes to crab dip. It also makes a beautiful simple appetizer or salad topping when gently warmed and drizzled with butter or dressing.

Buying Lump Crab Meat

When buying lump crab meat, opt for fresh crab rather than canned, pasteurized crab meat whenever possible. Fresh crab will have better flavor and texture. Lump crab meat is sold chilled in the seafood section of most grocery stores.

Look for crab meat that is snowy white in color with no unpleasant odor. Avoid crab meat with excessive broken pieces or yellow/brown discoloration. For best results, use lump crab meat within a couple days of purchasing.

Prepping Lump Crab Meat

Lump crab meat requires very minimal preparation before cooking. Carefully pick through the crab meat to remove any stray shell or cartilage pieces. It’s common for some shell to remain, just be diligent about removing any hard pieces.

Rinse the crab gently under cold water and pat dry with paper towels. Try to keep the crab in intact chunks as much as possible. Now the crab is ready to cook!

Cooking Lump Crab Meat

Pan Seared

One of the simplest ways to prepare lump crab meat is to pan sear it. This method really lets the crab flavor shine through.

Heat a skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil.
When the butter and oil start to shimmer, gently place the crab meat pieces in the pan in a single layer.
Cook for 2-3 minutes per side until lightly browned. Be careful not to overcook.
Optionally, you can squeeze fresh lemon over the crab when it’s done cooking.

Sautéed

For a more hands-off approach, try sautéing the crab meat.

Heat a skillet over medium heat and add 2 tablespoons olive oil.
Add minced garlic, diced onion, and any other desired aromatics to the oil and cook until fragrant, about 1 minute.
Add the crab meat and gently toss to coat with the oil and aromatics.
Sauté for approximately 4-5 minutes, stirring occasionally, until crab is warmed through.
Season with salt, pepper, Old Bay seasoning or other crab spices.

Baked

Baking is great way to gently cook the crab without risk of overcooking.

Preheat oven to 375°F.
Place crab meat chunks on a parchment lined baking sheet, making sure they are evenly spaced.
Drizzle with olive oil or butter and season with salt, pepper, and any other desired seasonings.
Bake for 12-15 minutes until hot throughout.
Broil for 1-2 minutes at the end if you want more browning.

In Recipes

Some popular recipes that utilize lump crab meat include:

Crab cakes – Mix lump crab with binder ingredients like eggs and breadcrumbs to form patties. Pan fry until golden brown.
Crab dip – Gently fold lump crab into a hot, creamy cheese dip. Bake until bubbly.
Crab stuffed fish – Stuff fillets of fish like flounder or trout with lump crab and bake.
Crab salad – Toss lump crab with lettuce, tomatoes, avocado and citrus vinaigrette.

Cooking Tips

Handle the crab meat very gently at all times. Excessive tossing and stirring can break down the lumps.
Don’t overcook. Crab meat goes from tender and flaky to rubbery very quickly. Cook just until heated through.
Add any seasoning or sauce after cooking. Things like lemon juice will start “cooking” the crab if added too early.
For a more hands-off approach, stick to methods like baking or sautéing. Searing requires precision.
Pair cooked crab with lighter flavors that enhance rather than compete like lemon, butter, parsley, dill, and chives.

With just a few simple techniques, you can enjoy restaurant-quality lump crab meat at home. Just take care not to overhandle the delicate meat. Gentle, precise cooking brings out the coveted sweet flavor and flaky texture that makes lump crab meat so special.

Frequently Asked Questions About Cooking Lump Crab Meat

Cooking lump crab meat for the first time? Here are answers to some common questions:

What’s the best way to cook lump crab meat?

The best cooking methods for lump crab are pan searing, sautéing, and baking. These gentle heat methods warm the crab through without overcooking. Deep frying and grilling can make the prized lumps tough.

Does lump crab meat need to be refrigerated?

Yes, lump crab is highly perishable and must be kept refrigerated before cooking. Store fresh crab meat in the coldest part of the refrigerator and use within 2-3 days of purchasing for best flavor and texture.

Can you freeze lump crab meat?

It is possible to freeze lump crab meat with some sacrifice in texture. Seal the crab meat tightly in an airtight freezer bag, removing as much air as possible. Use frozen crab meat within 3-4 months for best quality.

How do you know when lump crab is cooked?

Lump crab is cooked when it is just heated through and warmed to an internal temperature of 140-165°F. The meat should be hot with slightly opaque, flaky pieces. Avoid overcooking to a tough, rubbery texture.

Can you reheat cooked lump crab meat?

It’s best to eat lump crab meat right after cooking, but leftovers can be gently reheated. Use the microwave or low oven to quickly reheat crab without overcooking it. Add a splash of liquid to prevent dried out crab.

Final Thoughts

Lump crab meat deserves gentle handling so the precious lumps stay intact. A light touch when cooking, seasoning, and saucing is key. Now that you know the basics for prepping and cooking lump crab meat, you can enjoy this luxurious ingredient at home. Impress guests with restaurant-worthy crab appetizers and meals.